China News Agency, Jinan, August 9th, question: life experience is a mystery "three non-stick": the world created by "net celebrity royal meal"
China News Agency reporter Li Xin
"Non-stick teeth, non-stick plates, and non-stick spoons, the 'three non-stick' is named for its characteristics. Although the name is direct and the ingredients are simple, the requirements for chef skills are very high." Jinan Guiman, who has been in the industry for 24 years Gu Kebao, the director of the building's kitchen, said.
"Three non-stick", also known as sweet-scented osmanthus egg, looks like cake but not cake, like porridge but not porridge. It tastes soft and moist, tastes sweet, and is rich in nutrients.
The data picture shows a chef in Jinan, Shandong making "three non-stick".
Photo by China News Agency reporter Li Xin
The life experience of "three non-stick" has always been a "mystery" in the kitchen industry, and there are roughly two types of rumors.
It is said that when Emperor Qianlong of the Qing Dynasty went to the south of the Yangtze River, he passed through Henan and tasted it at a county magistrate's house. Become the imperial meal of the Qing Palace.
It is also said that during the Guangxu period of the Qing Dynasty, a folk chef and an imperial chef were indistinguishable.
Folk chefs then made this "three non-stick".
And because the folk chefs come from Fushan, Shandong, "three non-stick" has become a famous dish in Shandong cuisine.
The data picture shows Jinan, Shandong. Gu Kebao, the kitchen director of Jinan Guimanlou who has been in the business for 24 years, was interviewed by a reporter from China News Agency.
Photo by China News Agency reporter Li Xin
"Three non-stick" ingredients are extremely simple, only egg yolk, water, starch, sugar.
Therefore, during the epidemic prevention and control period, netizens who could not go out rushed to make "three non-stick", but there were a lot of "rollover" scenes.
Some people say that "three non-stick" needs to be stir-fried for 1800 times, and it takes up to 50 minutes to release the spoon.
In this regard, Gu Kebao said that the essence of making this dish is not only the popular "frying", but also need to be beaten continuously while frying. key.
"It needs to be beaten seven or eight hundred times, or even a thousand times. The longer and more times of beating, the finer the 'three non-stick' products, and the more flexible and strong, waxy but not loose."
"Mature chefs have to beat at least 30 minutes to make a 'three non-stick' dish." Gu Kebao recalled that he began to learn to cook at the age of 16, and gradually developed the "three non-stick", a seemingly simple but actually quite skillful dish. interest.
"'Three Non-Stick' specially trained the chef's arm strength. At that time, he practiced this dish and fried it four or five times a day, but he couldn't lift his arms every day. Professional chefs have to fry them for about 2 months and practice hundreds of times before they can understand something. .So it is inevitable for netizens to 'roll over'."
The data picture shows a chef in Jinan, Shandong making "three non-stick".
Photo by China News Agency reporter Li Xin
Gu Kebao said that in addition to the frying method, the size of the heat and the proportion of raw materials are equally important.
To make "three non-stick", open the pot without putting oil, and add it while frying. During the whole frying process, the heat should be continuously adjusted, and the heat should be fry quickly to ensure the golden color.
The raw materials are configured in a ratio of 1:1:1, and the fried product can be tender and sweet.
"A good 'three non-stick' is not tight, not sticky, not oily, not watery, golden with bright, uniform fire color."
The reporter saw that day that Gu Kebao kept frying and beating the raw materials mixed with egg yolk, water, starch and white sugar, and constantly adjusted the size of the heat.
"When the fire is high, the sugar will be simmered, and when the fire is small, there will be a taste of raw starch."
"There are very few restaurants that make the dish of 'three non-stick' now." Gu Kebao said, "three non-stick" takes at least 30 minutes, and seven or eight stir-fried dishes can be cooked at this time.
The "three non-stick" products with simple raw materials and high prices cannot be sold, which is "unflattering" in terms of economic benefits.
The data picture shows Jinan, Shandong Province, the completed "three non-stick".
Photo by China News Agency reporter Li Xin
Jinan Guimanlou, where Gu Kebao works, still retains the "three non-stick" dish, priced at 78 yuan (RMB).
Zhi Bingqiang, the manager of Guimanlou, said that many "old gluttons" will make a special trip to eat "three non-stick", looking for the old taste, and some customers check in for the name of "Internet Celebrity Royal Restaurant", or find reasons for their "overturning" .
The data picture shows a chef in Jinan, Shandong making "three non-stick" dishes and placing them on a plate.
Photo by China News Agency reporter Li Xin
The reporter found that the order rate of "three non-stick" orders was about 50% or more.
"I saw various videos of people doing 'three non-stick' rollovers on the Internet, and I thought it was very interesting, so I wanted to experience the authentic method." Li Guodong, a diner in Tai'an, said that he doesn't eat sweets very much, and he is not interested in the "three non-stick". The interest all comes from the "temptation" of the "Internet celebrity" punch card.
"But after eating it, I found out that 'three non-stick' is not particularly sweet, the mouth is dense and fragrant, and it is not a waste to make a special trip to 'pull weeds'."
The data picture shows Jinan, Shandong Province, the completed "three non-stick".
Photo by China News Agency reporter Li Xin
In order to inherit Chinese cuisine and adapt to the contemporary low-fat and low-sugar healthy diet, the current "three non-stick" has been reduced in oil and sugar.
"Contemporary young women like the taste of durian and dessert very much, and the new taste 'three non-stick' fits perfectly. In the future, I will combine market feedback and the taste of contemporary young people to innovate on the basis of traditional Chinese cuisine." Gu Kebao also Innovated the "three non-stick" flavors of durian and other flavors, in order to carry forward the "Internet celebrity royal meal" that "flowed into the folk".
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